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Leek and mushroom pie

A few weeks ago, when I was doing my meal plan, I decided to have a look at a few recipes to find some inspiration as I wanted to try something new. I had actually just received my monthly “Betty Bossi” magazine (a Swiss food magazine that I really like) and found this lovely leek and mushroom pie. I tried it straight away and liked it so much, I thought I would share the recipe with you. I have to say though, I have changed the recipe a bit as I thought some ingredients were missing (sorry Betty Bossi!) and I’m quite pleased with the result. This dish is perfect when it is cold outside, it’s warm and creamy and will fill you up…a great vegetarian alternative all in all…everything I like! This recipe also uses apples. Yes, apples. Weird I know, but trust me, the combination is very interesting. You won’t feel like you are eating a funny dessert, I promise. It just gives the dish a tiny, tiny sweet taste that is just perfect. Try that! I hope you like it 😉

Serves 3-4

Total time : about 1h

* What you need : a frying pan, a round pie dish (approx. 26cm diametre), a little bowl and a pastry brush.

Ingredients :

olive oil

1 tbsp butter

1 onion, finely chopped

2 cloves garlic, crushed

500 g brown and white button mushroom (a mix), sliced

2 red apples, finely chopped

350 g leeks (about 3 small leeks, to give you an idea), sliced

2 tsp mustard

dried rosemary, to taste (I personnally prefer ground rosemary, but it is up to you)

salt and pepper

200-250 ml single cream

1 egg

1 ready made shortcrust pastry (you could also make your own if you have time! 😉 )

Method :

1. In a pan, heat the butter and the oil (medium heat). Add the onion and cook for a few minutes. Add the garlic and the mushrooms. Cook for a further 2 mins.

2. Add the apples and the leeks and keep cooking until it is all a bit softer, about 5 mins (you will probably have the impression that it is a lot but don’t worry, it will all reduce).

3. Add the mustard and the rosemary and season with salt and pepper. Pour the cream and mix well just for a minute. Put the mixture in your pie dish. Leave on the side to cool a little (I find it easier if the whole thing is a bit cooler when I put the pastry on top…it gets a bit sticky and messy otherwise). In the meantime, preheat your oven to 200°C.

4. Mix the egg with a fork in a little bowl. Brush the sides of your pie dish with it. Arrange your pastry on top (be as creative as you like). Brush the pastry with the egg.